Classic Chicken Tetrazzini

I was thumbing through some recent copies of my Southern Living magazines a few weeks ago, and this recipe caught my eye, mostly because of it's short list of ingredients.  I flagged it but forgot all about it until the other day when I noticed that the huge hunk of Parmesan cheese I had bought at Sam's a while back was looking kind of moldy.  I needed to use it up quick and this recipe was perfect for it.

The verdict?  It was cheesy, pasta goodness on a Sunday afternoon. I don't like to come home from church and face an hour or two of cooking in the kitchen.  I made this the night before and while it baked in the oven, I threw together a simple salad and some garlic bread.  It was just right.  I give this recipe two thumbs up and will definitely be making it again soon.  Like next week when some of my family visits.

Here's some things to consider:

-I made this with all dark meat, and I don't think I put in 4 whole cups, but it was enough.  I've been on a dark meat kick because, my goodness, the flavor.

Plus I had a freezer full of leg quarters that I had bought on sale for 29 cents a pound.  But still, dark meat is delicious.

-I used sliced almonds instead of slivered. No biggie except that they will burn a little bit faster, so watch it if you put this under the broiler like I did for a little bit of golden brown cheesy goodness on top.

-If you don't have white wine you could certainly substitute chicken broth or stock.  I love the flavor the wine gives, though.

-Oh yeah!  The magazine article said this would freeze wonderfully.  I didn't try that, but I would let it thaw overnight in the fridge before baking. 

Classic Chicken Tetrazzini

Slightly adapted from Southern Living

Printable Recipe

1 1/2 (8-ounce) packages vermicelli

1/2 cup butter

1/2 cup all-purpose flour

4 cups milk

1/2 cup dry white wine

4 chicken bouillon cubes

1 teaspoon coarsely ground pepper

2 cups freshly grated Parmesan cheese, divided

4 cups diced cooked chicken

1 (6-ounce) jar sliced mushrooms, drained

3/4 cup sliced almonds

Preheat oven to 35o degrees.  Prepare pasta according to package directions.

Meanwhile, melt butter in a large skillet with high sides over low heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and wine; add bouillon cubes and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Stir in pepper and 1 cup Parmesan cheese until melted.

Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.   

Spoon mixture into a lightly greased 13 x 9-inch baking dish; sprinkle with sliced almonds and remaining 1 cup Parmesan cheese.  Bake for 30 minutes or until bubbly.